Rotisserie-Style Oven Roast Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the chicken dry with paper towels.

Step 2

Rub the chicken all over with the kosher salt, including under the breast skin.

Step 3

Place the chicken uncovered on a wire rack in the refrigerator for 12–48 hours.

Step 4

Remove the chicken from the fridge 45–60 minutes before cooking.

Step 5

Preheat oven to 160°C / 325°F convection or 170°C / 340°F conventional.

Step 6

Mix black pepper, garlic powder, paprika, onion powder, thyme, and baking powder if using.

Step 7

Rub the seasoning mixture all over the chicken.

Step 8

Lightly coat the chicken with oil or mayonnaise if using.

Step 9

Place lemon, garlic, and herbs inside the cavity if using.

Step 10

Truss the chicken lightly.

Step 11

Place the chicken on a wire rack with a tray underneath to catch drippings.

Step 12

Roast until the breast reaches 60–63°C / 140–145°F, about 75–110 minutes.

Step 13

Increase oven temperature to 230°C / 450°F.

Step 14

Roast another 10–20 minutes until: skin is deep golden brown, breast reaches 65–68°C / 150–155°F, thighs reach 77–79°C / 170–175°F

Step 15

Rest the chicken for 15–20 minutes before carving.